Eclair Cake
A little while ago I shared a no-bake Eclair Ice Box Cake. Now, I am sharing the baked version, but this one is still just as delicious & uses simple ingredients as well. Obviously, this baked version is going to taste more like a real eclair because the “cake” is the pate choux, or the pastry dough of an eclair.
The simplicity of this cake is far better than piped eclairs, because you just spread the dough into the pan & bake it. Then layer the “pastry cream,” or in this case pudding, on top. Easy! I think this cake would be fabulous with hot fudge drizzled on top in place of the chocolate sauce, but it might deflate the whipped cream a little bit…just a thought. Either way, this is a fabulous, slightly elegant dessert to serve for any gathering you can think of.
Eclair Cake
Ingredients
Pate Choux (crust):
- 1 cup (237 ml) water
- ½ cup (113 g) butter, cut into Tablespoons
- 1 Tbsp granulated sugar
- ⅛ tsp salt
- ½ tsp vanilla extract
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- 4 large eggs
Topping:
- 3.4 oz (96 g) box French Vanilla instant pudding
- 1 ½ cups (355 ml) cold milk
- 8 oz (226 g) tub whipped topping, divided
- Chocolate Syrup
Instructions
- Combine water, butter, sugar, salt & vanilla in a large saucepan. Heat until boiling & butter has melted.
- Remove from heat & add flour, stir briskly with a spatula.
- Using a hand mixer, quickly beat in eggs ONE at a time (so they don’t scramble) beating well after each egg.
- Spread dough into a lightly greased jelly roll pan. Bake at 400˚F for 25 minutes. The cake should puff up (it will be bumpy & uneven) & be lightly browned & crisp to the touch.
- While cake is cooling, whisk pudding & milk. Let sit in the fridge until it firms up, about 5 minutes. Fold in ⅔ of the tub of whipped topping. Spread across the cooled cake.
- Spread remaining whipped topping over the pudding layer. Drizzle with chocolate syrup. Cut & serve.
Notes
Did you make this?
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Miss Amber! This recipe looks absolutely fabulous! I just pinned this and I will be having to try this one out. Yummo! Krista @ A Handful of Everything
What a yummy looking dessert, Amber. I love dessert and will be FEATURING this post on Tasty Thursdays this week. The party goes live tonight!! Thanks, Nichi – The Mandatory Mooch http://www.mandatorymooch.blogspot.com
Hrm very intresting concept! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!
Yum, this looks wonderful! I love eclairs so this would be dangerous for me to have around my house!
Mmm.. I love this! All the Eclair cake recipes going around are made with graham crackers, but yours is unique – like REAL eclairs! I can see myself coming home from work and enjoying the cool crisp refreshment of this during the summer…sounds divine!
Lori @ A Pinch of Glitter
This looks soooooooooooooo GOOD
Quite easy to make, and too easy to eat everything at once 🙂
This Eclair Cake looks so cool and refreshing for summer! I can’t see this lasting long around our house:)
Yum! This looks so good… I’d eat it for dinner!
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Oh wow… this looks fantastic!
I Love eclairs. This is such a fun twist!